Author
Topic: Sly's pies. (Read 3603 times)

This is a continuation of my 'disappointing pies tonight" thread. But, since I am not really disappointed often anymore, I thought I would start a new thread.

This is the first pie from the new oven. Even though I had set the bake to 550 and the offset to +35, the stone was still only up to 550 when I launched after one hour of preheat. It probably would have gone higher, but the kids were getting hungry and cranky, so . . .

I like the new oven. The one thing I will say, is that the lower profile of the smaller top oven lead me to burn my hand on the top burner three different times. The angle for working the pie on/off the stone is shallower and I need to adjust my technique a bit.

Anyhow, this was 60% hydration and a 3 day cold rise. The dough was nearly overblown as I usually only do a 2 day rise.

This bake was 6 minutes 15 seconds. I probably could have used 30-40 seconds less. Nothing was burned, but it was slightly more well done than optimal I think. Though I would say it was slightly less done than the picture would suggest.

One half cheese. One half was garlic, ricotta, spinach and tomato per another thread in the forum. It is a nice pie and I will try it again sometime. Maybe a bit more spinach.

I tried something out today that I have been meaning to do for a while - a reuben pizza. I am sure it has been done before. I love reuben sandwiches and was curious to see how it would do as a pizza.

So - Thousand island was the sauce. Then slices of Swiss cheese. Then corned beef and sauerkraut. I topped with shredded swiss and mozzarella.

Result - it was good. I think it needed some tweaking to be really good. I am thinking less kraut, a bit more corned beef and maybe a bit heavier on the thousand island. To my surprise, the pieces that did not have heavier thousand island were a tad bland. Maybe some squirts of brown mustard with the thousand island would kick it up a notch. (thinking of Fazarri's "Shotzi")

If anyone has tried this and dialed it in, please let me know your method.

Fresh pesto my wife made along with fresh mozz and ricotta. There was also some grated parm underneath. I liked it. My wife thought the ricotta made it too watery, but I think she doesn't really like ricotta all that much in general.

Fresh pesto my wife made along with fresh mozz and ricotta. There was also some grated parm underneath. I liked it. My wife thought the ricotta made it too watery, but I think she doesn't really like ricotta all that much in general.

I tried something out today that I have been meaning to do for a while - a reuben pizza. I am sure it has been done before. I love reuben sandwiches and was curious to see how it would do as a pizza.

So - Thousand island was the sauce. Then slices of Swiss cheese. Then corned beef and sauerkraut. I topped with shredded swiss and mozzarella.

Result - it was good. I think it needed some tweaking to be really good. I am thinking less kraut, a bit more corned beef and maybe a bit heavier on the thousand island. To my surprise, the pieces that did not have heavier thousand island were a tad bland. Maybe some squirts of brown mustard with the thousand island would kick it up a notch. (thinking of Fazarri's "Shotzi")

If anyone has tried this and dialed it in, please let me know your method.

Sly, i've done this many many times and I wanted to suggest to you that before you top it next time, you should add a healthy amount of Caraway seeds. For me, that really put it over the top cause it really added that rye flavor to the dough. Just enough without taking over. And you're spot on with the dijon, it really makes a difference, just make sure you brush it on or something to keep it thin. Have you ever tried brushing on some dijon under the sauce on a regular pizza? It sounds wierd but it's actually really good...

Sly, i've done this many many times and I wanted to suggest to you that before you top it next time, you should add a healthy amount of Caraway seeds. For me, that really put it over the top cause it really added that rye flavor to the dough. Just enough without taking over. And you're spot on with the dijon, it really makes a difference, just make sure you brush it on or something to keep it thin. Have you ever tried brushing on some dijon under the sauce on a regular pizza? It sounds wierd but it's actually really good...

Good tips. Thank you. I will incorporate those next time.

I haven't tried mustard under the sauce but did see it mentioned in a thread a while back by someone who did that in their pizza shop. I'll have to add it to the "to try" list.